Roasted Asian Cauliflower with soy ginger garlic sauce and topped with sesame seeds is the perfect easy and healthy side dish for all of your Asian-inspired recipes. This 20-minute recipe is vegan, vegetarian, dairy-free, gluten-free, low-carb, clean eating, keto, and more.
Roasted Asian Cauliflower with soy ginger garlic sauce is the perfect side dish for any Asian-inspired dish. This crazy simple healthy side dish is versatile, easy to make, and easy to clean up. Plus, it tastes amazing with the rich flavors found in Asian takeout. You'll love the slight kick from a splash of Chili Garlic Sauce.
Cauliflower's mild flavor is the perfect base for so many different flavors, but it really shines with a delightfully simple sauce of garlic, soy sauce, dried ginger, and chili garlic sauce. The tender bits of cauliflower are roasted to perfection (no soggy cauliflower here) and topped with fun sesame seeds.
The result is a rich and flavorful side dish that has Asian flavors that pair great with so many dishes. These cauliflower bites taste so delicious!
You'll never think this veggie is bland again after trying this flavor-packed healthy side dish. In fact, this might just be one of the most delicious ways to enjoy cauliflower.Easy, tasty and unique! Roasted Asian Cauliflower from Running in a Skirt Click To Tweet
Why You'll Love this Asian Cauliflower...
- Asian Cauliflower is super flavorful and simple to make with very little cleanup. This dish is no where near as messy or complicated as a stir fry.
- It's a great healthy side dish for Asian main courses.
- It's made with easy-to-find ingredients including some pantry staples.
- Cauliflower is actually a powerful superfood and is high in vitamin C, and B vitamins, fiber, and antioxidants. It's low in calories but high in vitamins.
- It's less than 60 calories a serving!
Here's an overview of what you'll need to make Asian Cauliflower, keep scrolling for the full recipe amounts.
- Cauliflower: You can start with either a full head of cauliflower or pre-cut cauliflower florets. Either way, all the florets will need to be even in size and not too large. Small to medium-sized florets roast the best.
- Soy Sauce: Use your favorite soy sauce in this recipe. I like to use low sodium to cut down on salt. If you are needing to make this gluten-free, make sure to pick a gluten-free soy sauce because many soy sauces do contain gluten.
- Sesame Oil: Sesame Oil has a nutty and rich Asian flavor, that's perfect for this dish.
- Ginger: I like to use dried ginger to evenly distribute the ginger flavor in the sauce. Make sure yours is fresh so you get the full flavor.
- Garlic Powder: I also like to use garlic powder to make sure the garlic flavor gets evenly distributed in the sauce.
- Chili Garlic Sauce: Chili Garlic Sauce is the perfect addition to this sauce. It does have a bit of a kick, so a little goes a long way.
- Sesame Seeds: Sesame Seeds are the perfect topping for flavor and add to the look of the dish.
Here's an overview of the instructions to make Roasted Asian Cauliflower, but keep reading for the full printable recipe.
- Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray. For easy cleanup, line the pan with foil.
- Now it's time to mix the cauliflower. In a large bowl, whisk together soy sauce, sesame oil, ginger, garlic powder, sesame seeds, and chili garlic sauce. Toss in the cauliflower florets and coat them well.
- Pour the cauliflower florets into the baking pan getting as much sauce on the cauliflower as possible.
- Roast the cauliflower for 15-20 minutes or until it's fork-tender.
- Plate the cauliflower and sprinkle the top with sesame seeds.
- Serve immediately! It's so rich and tasty.
I love this Roasted Asian Cauliflower recipe as written, but here are some fun ways to mix it up.
- Mix Up the Veggies: Add other hard veggies like carrots or broccoli.
- Make it Spicy: Add a drizzle of sriracha at the end or red pepper flakes to the sauce.
- Make it a Full Meal: Add some protein like chicken or tofu.
- Make it Sweeter: Add a dollop of honey to the sauce.
- Add some Color: Top it with green onions or chives.
Can I prep this Asian Cauliflower ahead of time?
Yes, You can mix the sauce and cauliflower ahead of time, and when you are ready to cook it just put it on a sheet pan.
What do I do with leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days.
How do I cook cauliflower so it's not mushy?
Roasted cauliflower is the best way to keep cauliflower from keeping mushy. To get crispy cauliflower when roasting it make sure to cut small to medium-sized pieces and give them plenty of space on the pan. If you put too many on the pan and they are too close together they will steam instead of roast.
Roasted Asian Cauliflower is a Tasty & Unique Side Dish
Roasted Asian Cauliflower is such a tasty and unique side dish. If you are looking for something with stir-fry flavors but without the fuss of a lot of pans, this dish is perfect for you.
I also love that it's made with simple, easy to find ingredients and just on one pan.
We love this recipe and know you will too.
Make it a Meal
- Teriyaki Salmon
- Balsamic Glazed Salmon
- Sheet Pan Shrimp Teriyaki
- Crispy Asian Baked Tofu
- Asian Edamame Quinoa
- Creamy Coconut Rice
- One Pan Vegetarian Lo Mein
- Thai Peanut Noodle Salad
Easy, tasty and unique! Roasted Asian Cauliflower from Running in a Skirt Click To Tweet
More Asain Roasted Vegetables to Try:
Asian Roasted Cauliflower
- Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
- In a medium bowl, toss together the cauliflower florets, soy sauce, sesame oil, ginger, garlic powder, sesame seeds, and chili paste.
- Pour the cauliflower florets on the baking pan getting as much sauce on the cauliflower as possible.
- Roast the cauliflower for 15-20 minutes until fork tender.
- Plate the cauliflower or put in a serving bowl and sprinkle with sesame seeds.
Meal PrepMix the sauce and cauliflower ahead of time, and when you are ready to cook it just put it on a sheet pan.
Storage & LeftoversStore leftovers in an airtight container in the refrigerator for up to 5 days.
Pin for Later